Beer-Braised Pot Roast With Mushrooms

In a Dutch oven or large saucepan over medium heat, cook the diced bacon until cooked but not crisp. Remove bacon and set aside. Add onion to the pan and cook, stirring, until just tender. If the pan is too dry, add a little olive oil or vegetable oil. Stir in the mushrooms and continue cooking until mushrooms are tender. Remove the onion and mushrooms and set aside. Combine the 2 tablespoons of flour with the grill seasoning. Coat the chuck roast thoroughly on all sides with the flour mixture. Add enough olive oil or vegetable to the pan to coat the bottom. Sear the beef on all sides.

Add the bacon, onion, and mushrooms back to the pan along with the beer and beef broth. Cover tightly, reduce heat to low, and cook for 3 to 4 hours, until the roast is very tender.

Remove the roast and mushrooms to a bowl and set aside. Skim fat off the top or strain the broth into a gravy separator to remove even more of the fat. Bring the broth to a simmer.

In a small bowl or cup, combine the 2 tablespoons of flour with 4 tablespoons of water, stirring or whisking until smooth. Stir into the simmering broth and continue cooking, stirring, until thickened. Add the beef and mushroom mixture back to the gravy and heat through.

Serves 6 to 8.

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